Easter Ham with Pineapple Glaze
This classic Easter Ham features a spiral-cut ham bathed in a caramelized pineapple and brown sugar glaze that creates an irresistible sticky exterior while keeping the meat incredibly juicy inside. Perfect for holiday gatherings and special occasions.
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Servings: 12 servings
Calories: 340kcal
Equipment
- Roasting pan
- Aluminum Foil
- Meat Thermometer
- Saucepan
- Pastry Brush
- Toothpicks
Ingredients
For the Ham
- 1 spiral-cut ham, fully cooked 8-10 pounds
- 1 can pineapple slices in juice 20 oz, reserve juice
- 1/2 cup whole cloves optional, for decoration
- 1/4 cup maraschino cherries optional, for decoration
For the Glaze
- 1 cup brown sugar packed (light or dark)
- 3/4 cup reserved pineapple juice
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Instructions
- Preheat your oven to 325°F (165°C). Remove the ham from packaging and rinse briefly under cool water. Pat dry with paper towels. Place the ham cut-side down in a large roasting pan.
- Using a sharp knife, score the ham in a diamond pattern, cutting about 1/4 inch deep. If using cloves, press one into each intersection of the diamond pattern.
- Secure pineapple slices onto the ham using toothpicks. Place cherries in the center of each pineapple ring for presentation.
- In a medium saucepan, combine the brown sugar, reserved pineapple juice, honey, Dijon mustard, cinnamon, and ground cloves. Bring to a simmer over medium heat, stirring occasionally. Continue simmering for about 5 minutes until slightly thickened.
- Cover the ham loosely with aluminum foil to prevent premature browning. Bake for 1 hour and 15 minutes (for an 8-10 pound ham).
- Remove the ham from the oven and increase the temperature to 375°F. Carefully remove the foil and brush one-third of the glaze all over the ham, getting into all the scored crevices. Return to the oven, uncovered, and bake for 20 minutes.
- Remove the ham again and apply another third of the glaze. Return to the oven for 20 more minutes. Then repeat one final time with the remaining glaze, baking for a final 20 minutes until the ham reaches an internal temperature of 140°F and the exterior is beautifully caramelized.
- Transfer the ham to a cutting board and let it rest for 15 minutes before carving. This critical step allows the juices to redistribute throughout the meat for maximum tenderness. Drizzle any pan drippings over the sliced ham before serving.
Notes
- Allow approximately 15-18 minutes of cooking time per pound of ham when baking at 325°F.
- Bringing your ham to room temperature for 30 minutes before baking results in more even cooking.
- For extra caramelization, turn on the broiler for the final 2-3 minutes, watching carefully to prevent burning.
- Save the ham bone for flavoring soups or beans later.
- For a spicier kick, add 1/4 teaspoon of cayenne pepper to the glaze.
- Bringing your ham to room temperature for 30 minutes before baking results in more even cooking.
- For extra caramelization, turn on the broiler for the final 2-3 minutes, watching carefully to prevent burning.
- Save the ham bone for flavoring soups or beans later.
- For a spicier kick, add 1/4 teaspoon of cayenne pepper to the glaze.
Nutrition
Calories: 340kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 1120mg | Sugar: 23g
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